Tons of Vegan Goodness

Tuesday, January 12, 2010


In honor of referring to myself as a "grilled-cheese" vegetarian in the past I thought I would prove that being vegan doesn't mean giving up the foods you love!
This sandwich, like the majority of my recipes, can be adapted in many different ways, so don't be afraid to play around with it!

the "cheese" sauce
I would highly recommend picking up a copy of Jo Stepanaik's The Uncheese Cookbook" if you've lost that cheesy feeling in your life. She includes everything from feta, sauces, and soups, to desserts and cheese molds. She inspired me to do something I had been thinking about but not sure how to execute. Using veggies as bases to creamy "cheese-like" sauces. Specifically her "Unprocessed Cheese Sauce" inspired this one. Hers is delish too! I love the taste of nut cheese, as the nuts give a fuller, fat type taste, which is why I used nuts in this one. There are many different kinds of cheese sauces out there however, if the fat content from the nuts is a concern for anyone.


2 cups soaked cashews, (soak in water overnight, or at least 4-5 hours)
1-1.5 cups nutritional yeast (I like a lot so you may want to decrease it)
2 cups raw chopped/peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion (or 1 tbls onion powder)
3 cloves garlic (or 1 tbls garlic powder)
1 tbls fresh lemon juice OR apple cider vinegar
3 tbls earth balance margarine (melted, OR oil)
1.5 teas salt
pepper to taste
1.5 teaspoon paprika
1 teas cayenne pepper (can omit or decrease for young kiddos or wimps :)
enough water to blend to desired consistency, more for a sauce, less for a paste (paste ideal for grilled cheese)

*optional 1 tbls Braggs for taste

Saute onions and garlic for several min in 1 tbls oil, add potatoes and carrots with enough water to cover. Bring water to a boil, cover and reduce heat until everything soft and tender. Blend together soaked cashews with everything, using enough water to make the desired consistency. (Start with less, (.5 cup lets say) and add as you go. If you're new to nutritional yeast and haven't acquired a full appreciation for it you can use less, but it is the cornerstone of the cheese.

You can return this to the burner to reheat, or serve as is.

Grilled -"cheese" assembly

*2 pieces bread, (i use Ezekial sesame bread) (since its already frozen I usually toast it in the toaster before applying the EB or cooking)-Is that cheating?
*Earth balance (EB) or oil the outside of the bread
*place in pan, cook over med heat until bread toasty enough

*I mashed 1/2 an avocado and 1 tbls of Veganaise in with the "cheese" sauce, but again, it can be enjoyed many ways. The "cheese" itself is just fine!

* Be sure to dip in plenty of ketchup and hot sauce!



  1. by the way the "cheese" makes quite a bit, depending on what you are using it for...when cooking and pressed for time my motto is go big or go home. I usually save keftovers in my fridge and they get used up in 3-4 days, but feel free to freeze it as well. Other ideas for the "cheese"
    * dip for cracker/veggies
    * in a quesidilla
    * on a pizza
    * as a pasta sauce
    you get the picture! "Cheese" it up folks!

  2. Hi jess! The cashew cheese looks really good! I use soaked cashews pureed with a little lemon juice to make "cashew sour cream" which I use on a vegan wild rice salad. I never knew you could create such things with cashews.

  3. Yum! That salad sounds good. Sometimes I add roasted red peppers and a can of green chilies with soaked cashews and lemon to make a "seasoned" sourcream to go with tacos and such. I have never actually just made plain sour cream with them though...You have inspired me to try. Do you add anything else to yours?